Chicken Marsala (Gluten-Free)
This elegant, heart-healthy entrée is quick and easy enough for a weeknight meal.
4 boneless, skinless chicken breast halves (about 1 pound)
1/4 cup Gluten-Free all purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 package (8 ounces) sliced mushrooms
1/4 cup chopped onion
2 cloves garlic, minced
1 cup Gluten-Free low sodium chicken broth (divided)
1/2 cup dry Marsala wine
Place chicken between 2 sheets of plastic wrap; pound lightly to even thickness. In shallow dish, combine flour, thyme, and pepper. Coat chicken in seasoned flour. In large nonstick, heat oil over medium-high heat. Add chicken, cover and cook until browned and juices run clear, about 3 to 4 minutes per side. Remove from skillet; cover to keep warm. Add mushrooms, onion, garlic, and 2 tablespoons of the broth to skillet; cover and cook for 3 minutes. Uncover and add remaining broth and wine; bring to a boil and cook for 3 to 4 minutes. Return chicken to skillet and cook until chicken is warmed through, about 2 minutes.
Makes 4 servings
Servings: Per servingCalories: